• 2 pounds baby carrots
• About 2 tbsp olive oil (enough to coat carrots so herbs can stick)
• 1 tsp dried or fresh parsley
• ½ tsp dried sage
• ½ tsp dried or fresh rosemary
• ½ tsp dried thyme
• Salt and pepper to taste

Place all ingredients in slow cooker and stir well. Roast 6-8 hours on low or 4-6 hours on high. Can switch to warm until ready to serve.